Classic Italian Lasagna

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 5 tablespoons unsalted butter, plus
• 2 tablespoons butter, for the lasagna
• 1/2 cup all-purpose flour
• 4 cups whole milk, at room temperature
• 1 pinch freshly grated nutmeg
• 1 1/2 cups tomato sauce, recipe follows
• salt
• pepper
• 1/4 cup extra virgin olive oil
• 1 lb ground chuck
• salt and pepper
• 1 1/2 lbs ricotta cheese
• 3 large eggs
• 1 lb lasagna sheet, cooked al dente
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• sea salt
• fresh ground black pepper
• 2 (32 ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter (optional)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 bechamel sauce: in a 2-quart pot, melt 5 tablespoons of butter over medium heat.
• 3 when butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
• 4 gradually add the milk, whisking constantly to prevent any lumps from forming.
• 5 continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.
• 6 the sauce should be thick enough to coat the back of wooden spoon.
• 7 remove from heat and add the nutmeg and tomato sauce.
• 8 stir until well combined and check for seasoning.
• 9 set aside and allow to cool completely.
• 10 in a saute pan, heat extra-virgin olive oil.
• 11 when almost smoking, add the ground beef and season with salt and pepper.
• 12 brown meat, breaking any large lumps, until it is no longer pink.
• 13 remove from heat and drain any excess fat.
• 14 set aside and allow to cool completely.
• 15 in a medium sized bowl, thoroughly mix the ricotta and eggs.
• 16 season with salt and pepper.
• 17 set aside.
• 18 into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce.
• 19 arrange the pasta sheets side by side, covering the bottom of the baking dish.
• 20 evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
• 21 arrange another layer of pasta sheets and spread all the ground beef on top.
• 22 sprinkle 1/2 the mozzarella cheese on top of the beef.
• 23 spread another 1/3 of the bechamel sauce.
• 24 arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and parmesan cheeses.
• 25 cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• 26 line a large baking sheet with aluminum foil.
• 27 place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
• 28 remove cover and continue to bake for about 15 minutes.
• 29 simple tomato sauce: in a large casserole pot or dutch over, heat oil over medium high heat.
• 30 add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
• 31 add celery and carrots and season with salt and pepper.
• 32 saute until all the vegetables are soft, about 5 to 10 minutes.
• 33 add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
• 34 remove bay leaves and check for seasoning.
• 35 if sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• 36 add 1/2 the tomato sauce into the bowl of a food processor.
• 37 process until smooth.
• 38 continue with remaining tomato sauce.
• 39 if not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
• 40 this will freeze up to 6 months.